- Small handful of Fresh Coriander leaves
- small handful of fresh mint
- 2 cloves garlic
- 2-4 centimetres Ginger, peeled
- 30 grams macadamia oil, or oil of choice
- 1 onion, halved
- 500-600 g Mixed vegetables, roughly chopped as appropriate, could include red and green capsicum, brocolli stalks, carrots, celery, shallots, mushrooms, corn kernels
- 500 grams chicken mince, bought or made in Thermomix
- 2-4 tablespoons tamari or soy sauce, to taste
- 1-2 teaspoons fish sauce, to taste
- 1 teaspoon rice wine vinegar, optional
- Juice of 1 lime, optional
- cooked basmati rice, to serve
8Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Roughly chop mint and coriander 2 sec, Sp5. Tip into a small bowl and set aside.
Chop garlic and ginger, 2 sec, Sp7.
Add all vegetables that require chopping. Roughly chop 4 sec, Sp5. If using a large amount you may find it easier to chop in two batches to get an even result.
Add any vegetables that did not require chopping, ie corn kernels.
Add oil. Saute 5 min, 120C, , Sp1. MC off.
Add chicken mince and distribute evenly through vegetables using spatula.
Saute for 5 min, 120C, , 120C, Sp1, MC off.
Stir with spatula to ensure vegetables and chicken are evenly distributed.
Add tamari, fish sauce and rice wine vinegar (if using) and cook for 10 min, , 110C, Sp1, MC off.
When cooked, add lime juice and reserved herbs. Mix through with spatula.
Serve with cooked basmati. You could also serve with noodles, or in lettuce leaves in the style of San Choy Bow.
Accessories you need
This recipe can be cooked in the TM31 by using Varoma temperature instead of 120C and 100C in the last step, increasing time to 15minutes.
This is a great recipe for using up odds and end of vegetables. A good ratio is 2:1 volume vegetables:chicken. Use as many different colours and textures as you can.
You could also use pork mince, or make it totally vegetarian by increasing the mushrooms.
This recipe can be adapted to suit any tastes by varying the vegetables, herbs and seasonings. Get creative - as long as the flavours 'go together', it will work
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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